Sponge cake
Description
The Jeanneau sponge is made by separating the eggs into whites and yolks. Once the sponge has cooled, wrap it in plastic film and store it in the refrigerator, where it can keep for a week. It is the fat that gives this effect. It is best to slice and soak the sponge after a day. But if you are not going to make a cake from it, you can simply eat it right away. And one more point: this sponge does not require a leavening agent, but if you are unsure, you can add half a teaspoon to the batter.
Instructions
- 1
Step 1
Prepare the ingredients for the sponge cake.
- 2
Step 2
Wash the chicken eggs, dry them. Separate the whites from the yolks.
- 3
Step 3
Beat the egg whites until soft peaks form. The bowl in which you will beat the egg whites must be clean and dry. Then gradually add the sugar, continuing to beat. A thick, fluffy mass should result.
- 4
Step 4
Add the yolks one at a time to the beaten egg whites.
- 5
Step 5
Gradually add the sifted flour.
- 6
Step 6
Carefully mix the dough with a spatula.
- 7
Step 7
Melt the butter in the microwave or in a water bath.
- 8
Step 8
Add a tablespoon of dough to the melted butter and stir.
- 9
Step 9
Add the butter with the dough to the bowl and gently mix again. Place the dough in a baking pan lined with parchment paper.
- 10
Step 10
Bake the sponge cake in an oven preheated to 170–175 °C for 35–40 minutes. Check doneness with a wooden skewer. When inserted into the center of the sponge, it should come out dry.
- 11
Step 11
Cool the finished sponge cake on a rack together with the pan, which should be placed upside down. Then remove it from the pan and transfer it to a plate.
- 12
Step 12
If you want to make a cake, then cut the sponge into layers.